Not everyone is a Brussels sprouts fan, but they will be after trying this cheesy, crunchy Brussels Sprouts Gratin! Because it’s Thanksgiving, we had to find a way to serve this green vegetable side dish in a decadent way. And what better way to create decadence than to smother in heavy cream and melted cheddar cheese?! These Brussels sprouts are topped with toasted bread crumbs and baked—definitely a Thanksgiving dish that will please even the most picky vegetable eaters.
Brussels Sprouts Gratin
Ingredients
- 1 pound Brussels sprouts
- Fresh ground pepper
- Salt
- 1/2 cup heavy cream
- 1/2 cup cheddar cheese
- 1/2 cup breadcrumbs
- 3 tablespoons butter, melted
- Parmesan cheese, for sprinkling
Instructions
- Preheat the oven to 400 degrees F. Spray an 8 x 8 baking pan or 6 individual ramekins with nonstick spray and set aside.
- Remove the outer leaves and stems of the Brussels sprouts and toss. Boil Brussels sprouts in a large salted pot of water and then drain.
- Coarsely chop the sprouts and toss them with salt and pepper.
- Lay in the bottom of the prepared baking pan or ramekins.
- Evenly pour the cream on top.
- Toss together the bread crumbs and cheese with the melted butter.
- Spread evenly over the top and then bake for 15-17 minutes or until golden brown.
- Sprinkle Parmesan cheese on top
